In a large pot, whisk together the milk, vegetable
oil, and sugar. Scald the mixture (heat until just
about to boil), and then turn off the heat. Let
cool 45 minutes to an hour. When the mixture is
lukewarm, whisk in the yeast and let it begin to
dissolve. Stir in 4 1/2 cups of the flour, and
then cover and let rise at least an hour.
Next, add in the baking powder, baking soda, and
salt. Turn out on to a floured surface and gently
knead in the extra cup of flour. Form the dough
into a rough rectangle and roll thin, maintaining
the rectangular shape. In a small bowl, add the
nutella. Cut the butter into chunks and then add
it to the bowl as well. Microwave on low heat just
until the butter melts. Stir until smooth.
Spread the nutella and butter mixture over the
rolled out dough and follow with a sprinkling of
cinnamon. Starting at the opposite end, begin
rolling the dough toward you, keeping it as tight
as possible. Pinch the seam to seal it at the end.
It’s okay if some of the filling oozes out. Spray
three 8in round foil cake pans with cooking spray.
Cut the rolls approximately 3/4in to 1in thick,
and lay them in the pans. Let rise 20-30 minutes.
Preheat the oven to 375 degrees and bake the rolls
15-18 minutes or until light golden brown. To make
the glaze, mix together the powdered sugar and
milk and stir until smooth; it should be thick.
Split the glaze between the three pans and
generously drizzle it over the warm rolls. Can
freeze the remaining rolls baked but unfrosted –
just thaw them out, warm them in the oven for 15-
20 minutes, and then pour on the glaze while
they’re still warm!
Originally Submitted
7/31/2012
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